Sitting poolside with a refreshing drink and a plate of light snacks could be the ideal embodiment of summer. Like many luxury getaways, Omni Hotels & Resorts is delivering on that fantasy—in a way that might leave others green with envy. This year, the chain’s annual Art of the Water poolside menu featured none other than the ubiquitous all-star: the avocado.
Executive chefs from four Omni properties—Daven Wardynski, Jason Adams, Jonathan Stutzman, and Robert Ash—collaborated on the menu.
“Avocado continues to be a trending ingredient, and it’s obvious why,” said Omni F&B vice president David Morgan in an announcement of the promotion. “Our chefs are getting really creative with dishes that embrace the classics, but that also go beyond the traditional applications of avocado.”
Indeed, avocados are saturating the restaurant landscape at quite a clip. The simple but highly sought-after ingredient is now a mainstay on many a brunch menu, like the Venezuelan sauce guasacaca—made of avocado, jalapeño, cilantro, parsley, and vinegar—that remains relatively under the radar, but is starting to turn heads. And in April, Brooklyn, New York, welcomed Avocaderia, a food hall based entirely around the ingredient; it peddles everything from an “Avoburger” to an “Avochocolate mousse.”
The Omni’s special Art of the Water menu captures that innovative spirit: Avocado Spring Rolls feature an avocado “ranch sauce;” the Sonoran Hot Dog pairs bacon with an avocado bean spread, mustard, tomato, and avocado mayo; and the Avocado Grilled Cheese, served on Texas toast, boasts a gourmet twist thanks to ingredient upgrades like goat cheese, green onion, and pistachio.
Lest guests think the libations were neglected, the Omni tapped master mixologist Kim Haasarud to infuse avocados into signature beverages. The Jalapeño Avocado Margarita—Tanteo Jalapeño Tequila, Cointreau, agave, and lime and lemon juices—balances the smoothness of avocado with the bite of spicy tequila, and the Mango Ancho Avocado Margarita muddles avocado with Sauza Silver tequila, Ancho Reyes Chile Liqueur, mango purée, and lime juice.
The Art of the Water menu only runs from Memorial to Labor Day weekends, but the Omni will continue to integrate avocadoes in its menus. “Avocados fit the Omni concept of ‘food that tastes good can also be good for you,’” Morgan says, adding it is used on bar and dinner menus throughout the brand.
